THE KITCHEN

Layout of the kitchen

To provide a safe working environment and to avoid cross contamination of food at all stages the design of your kitchen and storage areas is of great importance. Your layout should be built around the operation and not the other way around.

Remember:

• A smaller kitchen operation will have to compromise on space.
• What’s important is not how much a kitchen costs but what you do with the space.
• An older building, such as a 17th century cottage, may not have the perfect layout. Take this into consideration when looking at properties and decide if the areas can be made to work – or not. Can staff carry work out safely?

A logical flow of operation of delivery, storage, prepping, cooking, packing, disposal of waste, rubbish storage and collection with as many clearly designated areas for each stage of work is necessary to avoid cross contamination.

For example, a box is delivered and is put down on the counter where chicken is being prepared. Not only can the box have dirt on the bottom but it may now have picked up raw chicken bits. That box may be moved to another part of the kitchen and the cross contamination is now in its second stage.

The kitchen counter may also be contaminated from dirt on the box; perhaps it was put down on the pavement before being taken into the restaurant.

All of this can be avoided if a logical flow – and common sense – is adhered to. Think about the following:

• Is space limited so that efficiency is impaired?
• Is cleaning difficult?
• Is there sufficient space so that when your staff are working at benches (counters to you and me) and other fixed equipment, other people can pass? Remember too that the layout of cookers, ovens, fryers, refrigeration and other hot machinery must be taken into account to avoid congestion.

Think about what you expect the kitchen to achieve. What kind of food will you be offering to clients? This will dictate what kind of equipment you need and where it should be placed for efficiency and practicality. What can the kitchen handle?

If you are planning to make a lot of sandwiches for an outlet, for example, you will need a good amount of counter space to place boards, breads, bowls, fillings, wrapping, and labels. You may need less space if you are catering for small parties but always think big when calculating your countertop preparation area.

Storage

If you require space for a lot of kitchen equipment – electrical goods, a good variety of pots and pans, bowls etc – you will need copious amounts of shelving. But if you are not supplying your customers with plates, glasses, cutlery and other dining equipment but hiring them, you may not need as much space.

Ask a commercial kitchen equipment company for their advice. You may be taking over a premises that already has some equipment and only need to add other equipment to upgrade the kitchen.

Or you may be starting from scratch. Do involve the chef (if it isn’t you), partners in the business, the builder, plumber, carpenter and architect in these crucial discussions, be it an upgrade or a whole new kitchen.

A catering kitchen is divided into prepping area/cooking area, washing up area and service. Storage takes place in all four areas. A smaller kitchen operation may have to compromise on space while larger kitchens will have the following prepping areas to function at speed: vegetables, fish, poultry, meat, desserts.

You will need storage areas for the following:

• vegetable and fruit produce (away from heat);
• dry goods (away from heat);
• linen;
• staff belongings;
• cleaning materials, buckets, mops, light bulbs, toilet paper, refuse bags;
• alcohol;
• rubbish;
• paperwork. Don’t underestimate the amount of paperwork! If no space is available try to find a permanent spot to store it.

KITCHEN EQUIPMENT

Consult the Yellow Pages for catering companies that supply the large equipment, pots, pans, clothing and knives. Your library will have London and other large town’s Yellow Pages (or look on the internet) for details of large specialist companies. Or ask a respected caterer or two for personal recommendations.

My recommendations for basic kitchen requirements for a dedicated kitchen are the following:

• double oven with four or six gas burners;
• grill or salamander (high level grill);
• deep-fat fryer;
• large commercial fridge or walk-in fridge;
• freezer;
• double sink;
• hand basin;
• sink (near the cooking area preferably);
• washing-up area with commercial dishwasher (don’t use a standard home dishwasher);
• storage shelving;
• cool work surface for cold food and salad prep away from ovens;
• work surfaces for prepping food and surfaces for food processors, for example;
• hanging pot and pan rack to increase storage space preferably by stoves;
• good, accessible storage for cooking equipment;
• good lighting and decent air flow;
• telephone if the kitchen is far away from the office space.

It is also worth considering a microwave, a steamer, a griddle, a convection oven for pastry, a professional ice cream maker and other refrigeration and freezers.

Buying kitchen equipment

Look for good, solid equipment on castors for easy cleaning, and consider second-hand equipment for cutting down the cost of the kitchen. But buy sensibly, not just because it’s a bargain. It may not be a few months down the line.

If you are taking over a catering premises there may be suitable equipment included in the price. If so, make sure all is in working order, establish who services the equipment, get any attached paperwork from the seller of the business and insist that it is cleaned thoroughly before you take over the property.

If buying from specialists, ask for training to be given to kitchen staff who should be familiar with most, if not all, of the equipment.

Leasing equipment

Small businesses simply can’t afford to buy equipment unless they have acquired good financial backing and, as a result, leasing equipment is a good, viable option. All kinds of equipment can be leased – from vans to computers and refrigeration to office furniture – to help the business get up and running.

A lease is normally a long-term involvement to rent equipment, although it can be negotiated with the leasing company if they are flexible. They are, in turn, responsible for the maintenance of the equipment and will replace faulty items. All items are returned to the company at the end of the lease or sometimes you can to purchase them outright.

Although leasing is a help to get started, it can be more of an expense in the long term so do your homework and look into the costs of buying outright or leasing. If leasing, as you don’t own the piece of equipment in the long run, you can’t sell it. And, buyer beware: a lease is a long-term obligation, the cancellation fees as much as if you had used the equipment for the whole leasing period. If you try to get out of a lease, the penalties can be far-reaching, even to the extent of giving you a negative credit rating which could throw your business into difficulties.

COOKING EQUIPMENT

You may not need all the items on this list if, for example, you make sandwiches, cakes or condiments. You can always buy equipment as you need it rather than stocking up on items which will increase your start-up costs.

General:

• apple corer
• cast iron casseroles with lids
• cheese grater
• chinois (fine sieve)
• chopping boards (see EHO guidelines)
• corkscrew
• fish pan
• fish slice
• funnel
• graters
• heavy based saucepans for sauces etc
• heavy based stock pots
• heavy duty cast iron frying pans
• kitchen scales
• kitchen scissors
• knives for many uses (see page 41)
• ladles
• large spoons
• lemon squeezer
• lemon zester
• mandoline
• measuring jugs
• mixing bowls of all sizes
• nutmeg grater
• pancake pan
• pastry brushes
• pepper and salt mill
• plastic lidded containers for food storage and labels
• roasting and baking trays
• saute pans, shallow pans, dutch ovens (for braising, sautéing or stews)
• sieves and colanders
• slotted spoons
• spatulas
• steamer
• terrines, ramekin dishes
• tin opener
• tongs
• vegetable peelers
• whisks
• and anything else that is suited to the food you produce!

Nozzles and brushes:

• piping nozzles, plain and fluted
• selection of plastic piping for cutting into ring moulds
• 36cm/14 inch plastic piping bag and nozzles
• poly spray bottles for oil
• ruler
• selection of brushes.

Tins and trays:

• cake tins of various sizes with (essential!) removable bases
• baking tray, non-stick, of various sizes
• muffin tins
• cooling racks
• dariole moulds
• roasting tins.

Electrical goods:

• blender (a heavy duty one and simple to clean)
• coffee grinders (one for spices, one for coffee beans)
• deep-fat fryer
• hand whisk with a variety of whisks
• juicer.

Other basic equipment:

• tea towels – lots!
• hand towels
• catering packs of foil, cling film and silicon paper
• bags – rubbish and freezer
• cleaning materials
• dishcloths
• antibacterial spray
• heavy-duty bins.

Knives:

• large chopping knife
• sharpening steel or electric/water sharpener
• palette knife
• carving knife
• chef’s knife – 15 cm
• medium knife – 20–25 cm
• filleting knife (for fish)
• several paring knives (like a vegetable knife)
• potato peeler
• meat cleaver
• ham slicer with supple blade
• boning knife
• salmon knife
• bread knife
• cooking fork.

HIRING EQUIPMENT

Most caterers don’t invest in plates, cups, saucers, knives, forks, spoons, glasses and other equipment for setting up tables as it is a) expensive to do and to replace, especially if the pattern is no longer made, and b) a hassle to transport around and to clean at outside catering jobs.

Instead, many caterers use hire companies and pass on the expense of the hire to the customers. This way, it isn’t necessary to find precious storage space or to worry about broken glasses, chipped plates and missing teaspoons.

What hire companies offer

Visit a number of companies to see what they offer, and get their brochures. When you find a good, reliable company, it is worth its weight in gold. They deliver when you stipulate (by arrangement with the customer) and collect everything dirty the following day (or when arranged for). This is especially valuable if you are catering for a party in a marquee with no running water and with no possibility of washing even a tea cup.

If you want to cut costs, there are cheaper hire companies where you are responsible for collection and delivery of the equipment, plus returning it all in spotless condition.

Be aware that hire companies will charge for breakages and loss. They can be hefty charges so make sure that when, for example, your staff are clearing plates with cutlery on them, they don’t throw anything out with an uneaten potato or slice of cake.

As well as several patterns of plates, glassware and cutlery, hire companies offer some of the following:

• table linen
• napkins
• cafetieres
• specialist glassware and canapé coloured glassware
• non-slip drinks trays
• water boilers
• large pans, roasting tins
• plate stackers (tiered for a large number of guests so that courses can be plated and on hold in a small area prior to serving)
• tables and trestle tables
• chairs
• industrial cookers, fridges, barbecues
• dustbins (useful for keeping drinks chilled, as well as the obvious).

You can, of course, hire glasses from supermarkets and wine merchants, the ‘free’ hire dependant on the purchase of wine and other alcohol. Some offer the dull, disappointing Paris goblets (the wine is unable to breathe properly in these little glasses). Vote with your feet and buy your wine from a better retailer who not only has preferable wine but also much better glassware. Majestic Wine, for example, has proper wine glasses with a thinner rim, and champagne glasses.

If you obtain glasses this way you have to collect them and give them a good polish with a clean tea towel before using, or a wash. A final wash, rinse and dry before returning them to the shop is part of the deal.

Cost

Before agreeing to hire, you need to ensure that the amount of equipment needed is sourced and quoted for and the customer is made aware of the full cost (make sure the VAT is added too). Some caterers add a handling charge for this service but I see it as a necessary service to the customer and don’t, the invoice going directly to the customer from the hire company.

Deciding what you need

Make sure you go through the menu with a fine toothcomb to ensure that you have enough serving dishes, serving spoons and glasses (are the guests being offered several types of wine plus water and other drinks, for example?) and other equipment, so you don’t have the embarrassment of not being able to set up the tables or a buffet properly.

Talking to the client

If your hire company has a brochure with pictures of each item, show it to clients to ensure their approval. If your client is on a tight budget, offer them a choice of equipment hire as a) they may wish to spend as little as possible or b) it may not be the smartest of occasions.

STORAGE AND REFRIGERATION

Many caterers who don’t have regular contracts (in contrast to those who know what they are doing the entire working week), only buy food in when they have successfully negotiated a job, be it a wedding, corporate event or a dinner party. Of course you have the basics, such as sugar, flour, dried pasta, rice, salt, pepper and other ingredients that aren’t perishable. If working from home, these are stored for catering purposes in a separate area from food for home use. Everything must be kept off the floor in seal-able containers to protect the food from pests.

Refrigeration

You must have refrigeration specifically for your catering. Home food and food destined for clients mustn’t be stored together. Make sure that the refrigeration is up to the job, that it can maintain the required temperature at 4°C and that it isn’t rusty or in poor condition. The interior must be spotless and remain that way.

When putting food that you have prepared in the fridge, label everything and include whose party it is for, the date and who made it (if there are several of you cooking).

Freezers

I really recommend that you have two, smaller, freezers rather than one large one. When you aren’t busy, you can turn the unused one off, and save on running costs. If – heaven forbid! – one freezer packs up, you can store your produce in the other one.

Make sure that your freezer or freezers are in the same good condition as the refrigeration. I deliberately have very little freezing space as I believe that everything I offer to clients must be made for them and them alone; a freezer is just for home-made ice cream and freezer packs to take along to keep some foods chilled.

But if your business relies on frozen ingredients, do make absolutely sure that you keep a list of what food you have – and on which shelves it is stored – so that you can save yourself frustration and time trying to locate an item, only to find that you used it for a previous function. A written inventory is a life saver.

Make sure too that everything that goes into your freezer is labelled and sufficiently wrapped for life in the freezer. Label and date everything that is placed in your freezer. Have a regular inventory, and throw out items frozen beyond their sell-by date rather than keeping them to pass on to unsuspecting customers. This is very bad practice and is deeply frowned upon by not only environmental health officers but caterers too. Take a deep breath and chuck it out, or use it for your own use if you think it is safe.

Perishable goods

Store your vegetables and fruit that don’t need refrigeration (onions, potatoes, lemons, melons for example) in a dedicated dry area away from light and heat so that they don’t deteriorate quickly. You want all your ingredients as fresh as possible so that when you start cooking, you’re not tossing food out before you’ve used it. Think about where you will store your perishable goods. If you’re taking over the garden shed, is it clean enough, does it get the full force of the sun or is it in a cool, shady spot? Is there adequate ventilation? These principles apply to wherever you store the goods.

Wastage

The key to a good catering operation is to know how much food to buy so that wastage doesn’t occur. Easier said than done, I know, especially when you are starting in the business and have no catering experience, but you will soon be an expert at ordering and storing as it means the difference between making a profit and losing valuable assets.

Containers

When buying plastic containers for storage, make sure that you get boxes that will last, that are well made and easily cleanable. Check that the lids are easy to remove. Hunt around for quality plastic and don’t go to high street stores to buy your containers without looking at wholesale and cash and carry outlets beforehand. Or go directly to the manufacturers if you are buying a large number of containers. You can never have enough!

TRANSPORTING THE FOOD

If funds are available and you think catering is for you, do buy a suitable vehicle. If not, you car will do as a means of transportation for smaller events but it will need to be spotless. If it is used for carrying pets around it won’t be suitable unless you scrub it down every time within an inch of its life before you use it for food transportation. The interior of your vehicle should be as clean as your kitchen.

Making a good impression

Eventually, you will need to buy a professional-looking and practical vehicle if you wish to project the right image for your business. Early in my catering career I recall arriving in a small car at one function, a 50th wedding anniversary, the daughters of the happy pair sniffily telling me that I didn’t look like a caterer as I unloaded the car despite its cleanliness. Did I take this as a compliment or not?

Obviously, the first impressions of your business matters, and a sad, old vehicle doesn’t conjure up a picture of glorious food hygienically handled for the function. That old adage of not being able to judge a book by its cover just can’t and shouldn’t apply here.

Packing the vehicle

You will learn to become an expert packer of your vehicle, but still buy a vehicle that is just a little larger than you think you will need. If you are catering for a larger party than you normally do, there are two options: hire a van to suit the event or ask staff to transport some of the equipment. But do make sure that if the food is going into any of their vehicles, the interiors are as clean as necessary to transport food.

I never carry food ready to be served but always move the food onto serving dishes or plates from containers at the venue. It is asking for trouble to carry platters of ready-to-serve food as damage to the food is a distinct possibility during transit.